Quick Pressure Cooker Turkey Breast Recipes

PRESSURE COOKER TURKEY BREAST

Steps:

• In a 6 to 8-quart electric pressure cooker place the onion, carrots, celery, and garlic, Add chicken broth. Top with turkey. Season with poultry seasoning, salt, and pepper. Drizzle with butter.
• Lock lid in place. Set cooker on high pressure to cook for 25 minutes for bone-in turkey, 20 minutes for boneless. Quickly release pressure. Open lid carefully.
• Check turkey with an instant-read thermometer in the thickest part of the breast; it should register at least 165°F. (If desired, for bone-in turkey, preheat broiler. Place turkey in a shallow baking pan. Broil 5 inches from the heat for 1 to 2 minutes or until skin is browned.) Remove turkey to a platter; cover and let stand 10 minutes.
• Meanwhile, use a slotted spoon to remove vegetables to platter with turkey. Transfer liquid to a measuring cup; measure 1 1/2 cups liquid. Return to cooker. In a small bowl whisk together 1/2 cup cold water and 1/4 cup flour. Add to liquid in cooker. Turn cooker to saute setting and cook and stir until thickened. Season to taste with salt and pepper. Serve gravy with turkey and vegetables.

QUICK PRESSURE COOKER TURKEY BREAST RECIPE

Steps:

• Place the chicken broth in the pressure cooker and add a steamer, open fully over top. Place the onion, garlic, carrot, and celery to the steamer.
• Mix the rosemary and parsley together in a bowl.
• Pat the turkey dry with paper towels.
• Season well with salt and pepper (don't forget to season the cavity).
• Carefully use your fingers to pull up the skin from the top of the turkey breast and rub with the chopped herbs.
• Slide 4 pats of butter (about 1 tablespoon each) under the skin and a few of the sage leaves.
• Place the turkey breast in the pressure cooker.
• Seal the lid and set your pressure cooker to 30 minutes.
• Allow the pressure to cook the turkey and release the steam naturally.
• Carefully remove the turkey breast from the pressure cooker when the pressure has released.
• Place the turkey on a baking sheet and put under the broiler for a few minutes to brown the skin.
• Remove and wrap well with foil to rest.
• Remove the steamer with the cooked vegetables and discard.
• Meanwhile, melt the butter in a small saucepan. Add the flour and allow to cook for one minute.
• Ladle about a cup of the cooking liquid into the saucepan, whisking, to create a roux.
• Add a little more liquid if needed. Once the roux has come together, set your pressure cooker to simmer and add the roux.
• Allow to cook until thickened, 5 to 7 minutes. (If your pressure cooker does not have this option, continue to whisk the cooking liquid into the flour and butter mix and cook until thickened).
• Serve the turkey breast sliced with the gravy on the side.

PRESSURE COOKER TURKEY BREAST

Steps:

• Remove the packaging from the turkey then run it under warm water until you can separate and remove the gravy packet from the turkey breast. You can leave the inner netting on while cooking. Rub the outside of the chicken with the poultry seasoning and set aside.
• Place the celery, onion, garlic cloves, and chicken broth in the bottom of the pressure cooker pot. Place the trivet in and set the turkey breast roast on top of it. Place the butter pats, lemon slices and rosemary on top of the turkey breast.
• Close the lid to the pressure cooker and set the valve to sealing. Then use poultry mode and adjust the time to 55 minutes and let cook (see note section for altitude adjustments.) When cooking is done, natural release for an additional 20 minutes. Then open the lid and check the temperature which should be 170˚F throughout.
• Remove the roast and strain the vegetables, reserving the broth and pour it back into the pressure cooker pot and add both gravy mixes. Turn the pot on to sauté and whisk continuously until it comes to a boil and then about 3-5 additional minutes until it thickens. Turn the pressure cooker off and remove the gravy from the heat.
• Cut off the netting and serve warm with as little or as much gravy as you want! Enjoy!

PRESSURE-COOKER HERBED TURKEY BREASTS

Steps:

• In a blender, process the first 15 ingredients until blended. Place turkey in a bowl or shallow dish; pour marinade over turkey and turn to coat. Refrigerate, covered, 8 hours or overnight, turning occasionally. , Transfer turkey and marinade to a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes., Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in turkey breasts should read at least 165°. Remove turkey from pressure cooker; tent with foil. Let stand 10 minutes before slicing. If desired, top with additional fresh thyme and marjoram and serve with lemon wedges.

INSTANT POT® TURKEY BREAST

Steps:

• Sprinkle onion soup mix all over turkey breast and place in the pot of an electric pressure cooker (such as Instant Pot®). Place celery and onion chunks over and around turkey breast. Pour chicken broth over turkey breast.
• Seal pressure cooker and bring to high/low pressure on the 'Poultry' setting or according to manufacturer's instructions; cook until juices run clear, about 30 minutes. Release pressure through natural-release method for about 20 minutes. Transfer turkey breast to a plate and slice.
• Change the electric pressure cooker setting to 'Saute.' Mix water and cornstarch together in a bowl; add a small amount of hot liquid from the pot. Mix until dissolved; pour into the pot and whisk well until thickened, about 3 minutes. Serve gravy alongside turkey.

PRESSURE-COOKER ITALIAN TURKEY BREAST

Steps:

• Place vegetables and broth in a 6-qt. electric pressure cooker. Brush turkey with oil; sprinkle with seasonings. Place over vegetables., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in turkey breast should read at least 170°. Remove turkey from pressure cooker; tent with foil. Let stand 10 minutes before slicing.